Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, wakame and cucumber salad. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Add the wakame along with cucumbers and scallions and toss well. Garnish with toasted sesame seeds and serve right away. Marinated in vinegar, sugar, salt, and soy sauce, this sweet & sour I often add in wakame seaweed to cucumber salad for another layer of texture and for its beneficial nutrients.
Wakame and cucumber salad is one of the most popular of current trending meals on earth. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. Wakame and cucumber salad is something which I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook wakame and cucumber salad using 10 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Wakame and cucumber salad:
- Prepare salad
- Get 4 cucumbers
- Get 1/2 cup Wakame swaweed
- Make ready Sauce
- Make ready 3 tbsp soy sauce
- Prepare 1 tbsp sesame oil
- Make ready 1 tbsp mirin
- Get 1 tbsp rice vinegar
- Get Serving
- Get 1 sesame seeds
Fresh Cucumber Salad with Lime Dressing Recipe. Seaweed Wakame Salad (RECIPE)簡単で美味しいワカメサラダです。 This light, refreshing cucumber and wakame salad possesses just the right amount of thin, crunchy cucumber in proportion to delightfully chewy wakame seaweed, to tease your palate into wanting more. Tip: Make the dressing, and soak and drain the wakame and cucumbers well in advance. Here, we've taken wakame and cucumbers, a traditional Japanese combination, and added paper-thin slices of crunchy jicama, which many associate with summer salads but is actually in season now.
Instructions to make Wakame and cucumber salad:
- Cut the cucumbers as you want to and put the Wakame seaweed in warm water.
- Mix all of the sauce ingredients together
- Mix together the sauce the seaweed and the cucumbers together and put in the fridge for 5 minutes until the seaweeds aren't warm.
- Serve with a bit of sesame seeds on top of the salad and enjoy!
The salad is crisp and refreshing with a nice balance of salty-vinegary-nutty-sweet flavors. Drain and squeeze wakame gently to remove excess water. Wakame and cucumber salads are eaten almost daily during the hot Japanese summers. Arrange neat mounds of the salad in. Cut the cucumbers as you want to and put the Wakame seaweed in warm water.
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